Zucchini Tart

Name: Zucchini Tart
Ingredients: 1 9 in.baked pastry shell; 2 lbs zucchini; 1 1/2 teaspoons salt; 2 teaspoons butter; 1 cup finely chopped onion; 1 clove garlic, minced; 2 teaspoons all-purpose flour; 1/2 teaspoon tarragon; 1 egg; 2 teaspoons milk; 3/4 cup grated swiss cheese; 1/4 cup grated parmesan cheese

12 ingredients

15 steps

Ingredients

1 9 in.baked pastry shell
2 lbs zucchini
1 1/2 teaspoons salt
2 teaspoons butter
1 cup finely chopped onion
1 clove garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon tarragon
1 egg
2 teaspoons milk
3/4 cup grated swiss cheese
1/4 cup grated parmesan cheese

Directions

1

Grate the zucchini, sprinkle it with salt and toss well .
2

Place in a colander to drain for 30 minutes .
3

Over a bowl, squeeze the zucchini and save liquid .
4

Preheat oven to 350 .
5

In a large skillet melt the butter over medium heat .
6

Add the onion, garlic and zucchini and cook for 10 minutes .
7

Add the flour and tarragon and cook over medium low heat for 5 more minutes .
8

Stir in the reserved zucchini liquid and cook until thickened .
9

Cool to lukewarm .
10

In a small bowl beat the egg with the milk .
11

Stir it into the zucchini mixture along with the cheeses .
12

Mix well and spoon into the baked pie shell.
13

Bake at 350 for 35 minutes .
14

I should be puffy and golden on color .
15

This is nice served with a tomato corn salad topped with pesto or balsamic dressing .